INGREDIENTS

INSTRUCTIONS

Making the Loaf  Kneading  Kneading develops the gluten in the flour to
form a framework for  holding the gases given off by the yeast. The
KitchenAid mixer not  only effortlessly tackles kneading but provides
the constant rhythm  necessary for best results. After all the flour
has been added,  continue to knead for approximately 2 minutes until
the dough is  smooth and satiny, not sticky. Shape the dough into a
ball and place  in an oiled bowl. Brush the top of the dough with
additional oil to  prevent a crust from forming while rising. Cover the
bowl with a  towel or plastic wrap and let rise in a warm (70 degrees F
to 85  degrees F) place, free from drafts.  Rising  Let the dough rise
until double in size. To test the dough, depress  two fingers into the
center and if the dent stays, it has doubled.  Punch the dough down by
pushing your fist into the center of the  dough and pulling the edges
over to the center. Turn the dough over.  Letting the dough rise a
second time before shaping will yield a  finer textured loaf.  Shaping
There are many ways to shape a loaf. Specialty breads, such as braids
or rolls, will generally include directions in the recipes. Two  simple
methods for shaping standard loaves are as follows:  Form the dough
into an oval the size of the pan, stretching and  turning ends of the
dough under and pinching into a seam. Place in  prepared pan, seam side
down. Roll the dough into a rectangle  slightly longer than the size of
the pan. Beginning with the shorter  side, roll dough towards you. Seal
long seam as well as ends with  hands. Fold sealed ends under and place
loaf, seam side down, into  prepared pan.  Baking  Place loaves in the
center of the oven, leaving space for the heat to  surround the pans.
To check for doneness, remove one loaf from its  pan and tap the
bottom. If it sounds hollow it is done. Turn loaves  onto racks
immediately after baking to prevent sogginess. Bread  Making Tips
1.Always store flour in an airtight container in a cool, dry place.
For long-term storage, store flour and yeast in refrigerator or
freezer. 2.To measure flour, spoon it lightly into a dry measuring  cup
and level with a spatula. 3.Use the Grain Mill to grind whole  wheat
berries and other grains into flour. One cup of grain yields
approximately 1-1/4 cups of flour, except for rolled oats which  yields
7/8 cup of flour. 4.Always check liquid temperature with an  accurate
thermometer.  5.Allow bread to rise in a warm, draft-free place. Place
bowl of  dough on rack over pan of warm water. Or, set oven on lowest
setting  for 10 minutes. Turn oven off and place bowl of dough in oven.
6.For  soft crusts and extra shine, brush finished bread with melted
butter  and cool uncovered. 7.For crispier crusts, brush loaves with a
mixture of one egg white and one tablespoon of cold water before
baking. 8.Inverting finished bread onto racks immediately from oven
prevents a soggy loaf. 9.Some large recipes and soft doughs may climb
over the collar of the dough hook. This indicates the dough needs  more
flour. The sooner all the flour is added, the less likely the  dough is
to climb the hook. Try starting with all but the last cup of  flour in
the initial mixing process. Then add the remaining flour as  quickly as
possible, never exceeding the total amount given in the  recipe.
10.Dough made with whole grain flour may not form a ball on  the dough
hook during kneading. However, as long as there is contact  between the
hook and the dough, kneading will be accomplished.  11.Allow bread to
cool completely before slicing. 12.Baked yeast  breads may be stored in
the freezer for up to six months. Wrap  securely in plastic wrap or
aluminum foil. To thaw, let stand at room  temperature for 3 hours.
Recipe By     : Dinner Co-op  Posted to MC-Recipe Digest V1 #221  Date:
Thu, 19 Sep 1996 09:25:29 -0400  From: kmeade@IDS2.IDSONLINE.COM (The
Meades)

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